Method

Step 1

Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Transfer to a bowl. Set aside to cool completely. Add breadcrumbs, egg, rosemary and mustard. Mix well to combine. Stir in nectarine and pecan. Season with salt and pepper.

Step 2

Using a sharp knife, cut 1 turkey breast along 1 side (do not cut all the way through). Open up turkey to lay flat, skin-side down (see notes). Cover turkey with plastic wrap. Using a meat mallet or rolling pin, flatten until 1cm thick. Remove plastic wrap. Top with half of the stuffing, pressing evenly to flatten. Roll up turkey, from 1 short end, to form a log. Tie with kitchen string at 4cm intervals to secure. Place on a large baking paper-lined baking tray. Repeat process with remaining turkey breast and stuffing.

Step 3

Preheat oven to 180C/160C fan-forced. Brush turkey with half of the marmalade. Bake for 30 minutes. Brush with remaining marmalade. Bake for a further 45 minutes to 1 hour, basting with pan juices, until turkey is cooked through. Rest, covered, for 15 minutes. Slice turkey. Serve with roast vegetables and gravy.

Nutrition

3882 kj

Energy

31.7g

Fat Total

7.5g

Saturated Fat

12.1g

Fibre

69.1g

Protein

1117mg

Sodium

85.9g

Carbs (total)

All nutrition values are per serve

Notes

Allow additional time for cooling.

You'll need unwaxed kitchen string.

If turkey is thicker on one side when you open out, cut thick side again, making sure not to cut the whole way through, and open out.

Author: Amira Georgy & Kim Coverdale

Publication: Super Food Ideas

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